Salmon Cakes

Serves 15


3 lbs wild-caught Atlantic salmon

1/3 cup South River Sweet White Miso

4 large Japanese sweet potatoes

6 cloves garlic, minced

1 red onion, finely diced

1/2c tapioca flour

1/4c flaxseed meal

1/3c Dijon mustard

3 Lemons: zest and juice

1/4c fresh dill, chopped

Black pepper, to taste

Sunflower oil for baking


  1. Place salmon on baking sheet, spread with South River Sweet White Miso and roast at 425°F for 7-10 minutes.
  2. Chop Japanese sweet potatoes into a large dice and steam until soft.
  3. Saute onion 5 minutes, then reduce heat and add garlic.
  4. Drain sweet potatoes thoroughly. Mix tapioca flour, flaxseed meal and dijon mustard into hot sweet potatoes. Allow mixture to sit 10 minutes.
  5. Gently flake the salmon and add to potato mixture along with lemon juice, lemon zest, dill, and black pepper.
  6. Add onion and garlic saute to mixture.
  7. Gently combine all ingredients leaving flakes of salmon, chunks of sweet potato, and visible flecks of dill.
  8. Use a 2 oz scoop to scoop cakes onto baking sheets lined with parchment paper and brushed with oil.
  9. Bake cakes at 375 degrees for 15 minutes, then flip and bake 10 more minutes or until golden.
Be in touch!
South River Miso Company
888 Shelburne Falls Road
Conway, MA 01341
PH: 413.369.4057
FX: 413.369.4299

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